Double-Chocolate Blender Muffins

    Serving Yields: 9

    Nutritional Facts per Serving

    ● Net Carbs: 4.8 g

    ● Total Fats: 17.2 g

    ● Protein: 6.3 g

    ● Calories: 204


    ● Large eggs (3)

    ● Almond milk/water (.5 cup)

    ● Almond flour (1 cup)

    ● Cocoa powder (.25 cup)

    ● Coconut flour (.25 cup)

    ● Swerve sweetener (.25 cup)

    ● Baking powder (2 tsp.)

    ● Salt (.25 tsp.)

    ● Avocado oil (or melted coconut oil (.25 cup)

    ● Vanilla extract (1 tsp.)

    ● Sugar-free chocolate chips (.33 cup)

    Preparation Method

    1. Set the oven temperature to 325° Fahrenheit.
    2. Line a 9-count muffin tin with a sheet of parchment baking paper.
    3. Use a high-speed blender to mix the eggs, vanilla extract, and almond milk.
    4. Pulse and toss in the dry fixings (cocoa powder, almond flour, swerve sweetener, coconut flour, baking powder, and salt).
    5. Blend using the med-high setting until smooth, scraping the sides as needed. Add melted coconut oil and mix well until combined.
    6. Stir in all but 1 tbsp. of chocolate chips.
    7. Divide the batter evenly among the prepared muffin cups and top each with a few more chocolate chips.
    8. Bake until firm to the touch (22 to 25 min.). Cool in the pan.